RU2569480C2 - Vegetable and fruit-and-vegetable pastilles, their manufacture and consumption method (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method relates, in particular, to compositions based one vegetables in the form of vegetable and vegetable/fruit pastilles. According to the base implementation version, the rendered food products include 75 wt % of one vegetable; the product is represented by a homogeneous pliant mass having water activity within the range of approximately 0.3 - 1.0. According to the other version, the food products include 15 wt % of one variety of vegetables and 40 wt % of one variety of fruit; the product is represented by a homogeneous pliant mass having water activity within the range of approximately 0.3 - 1.0. Additionally, the invention ensures methods for manufacture and application of such food products.

EFFECT: taste properties improvement.

23 cl

Description

The invention mainly relates to food products. In particular, the invention relates to a vegetable or fruit and vegetable lozenge, which can be used as a light snack (snack), food supplement or light breakfast.

Fruit lozenge (fig) is an edible product that is largely made from fruit mass. Typically, the proportion of fruit mass in a fruit lozenge can be from 50 to 100%, while the fruit lozenge is usually prepared by known methods, which include pouring the fruit mass onto the base and reducing the water content in the fruit mass to obtain a dense (similar to skin ) the state of the fruit mass, which is then cut into separate pieces. Fruit lozenges provide delicious, nutritious light snacks that are easy to eat on the go. In this regard, a fruit lozenge can be especially useful for business people or children who need an easy to eat tasty snack.

However, the nutritional guidelines of the Center for Disease Control and Prevention (CDC) recommend eating vegetables in addition to fruits. Although vegetables also provide essential nutrients, the average consumer generally considers vegetable-based products less attractive and less flavorful than fruit-based products. As a result, vegetable products for a light snack are much less common than fruit products for a light snack, due to the inability to provide a vegetable product for a light snack with an excellent taste that meets the requirements of consumers of various types (for example, young children, working professionals, etc.).

SUMMARY OF THE INVENTION

The invention mainly relates to compositions having the form of a plastic mass. In particular, the present invention relates to compositions based on vegetables in the form of a vegetable or fruit-vegetable pastilles, which may take the form of a bar or cylinder or pieces of such compositions of a similar shape. In a General embodiment, the invention provides a vegetable plate, comprising at least about 75 wt.%, At least one vegetable, and the product has the form of a homogeneous plastic mass having an aqueous activity in the range from 0.3 to 1.0.

In one embodiment, the vegetable lozenge contains at least about 80%, or at least about 85%, or at least about 90%, or at least about 95% by weight of the vegetable composition. In another embodiment, a vegetable lozenge contains about 100% of the vegetable composition.

In one embodiment, at least one vegetable is selected from the group consisting of amaranth, arugula, Brussels sprouts, cabbage, romaine lettuce, chicory, watercress, spinach, mushrooms, peas, beans, beets, carrots, potatoes, radishes , rutabaga, turnips, large-fruited pumpkin, ordinary pumpkin, sweet potato, zucchini, or combinations thereof.

In some embodiment, the food product has an aqueous activity ranging from 0.5 to 0.8, or about 0.7.

In one embodiment, the food product contains at least one coloring matter.

In some embodiment, the food product contains at least one flavoring substance (flavoring). The flavor may be an acidifying agent. The acidifying agent may be an edible non-volatile organic acid.

In one embodiment, the food product contains a protein source. The protein source may be selected from the group comprising dairy proteins, vegetable proteins, animal proteins, artificial proteins, or combinations thereof. Proteins of dairy products can be selected from the group consisting of casein, caseinates, casein gyrolyzate, whey, whey hydrolysates, whey concentrates, whey isolates, milk protein concentrate, milk protein isolate, or combinations thereof. Plant proteins can be selected from the group consisting of soy protein, pea protein, canola protein, wheat and fractional wheat proteins, corn proteins, corn grain proteins, rice proteins, oat proteins, potato proteins, peanut proteins, green pea powder, green bean powder , spirulina, proteins derived from vegetables, beans, buckwheat, lentils, legumes, unicellular proteins, or combinations thereof.

In one embodiment, the food product contains a source of carbohydrates. Carbohydrates may be selected from the group consisting of sucrose, lactose, glucose, fructose, dried corn syrup, maltodextrin, modified starch, amylose starch, cassava starch, corn starch, or combinations thereof.

In one embodiment, the food product contains a source of fat. Fats can be selected from the group consisting of olive oil, corn oil, sunflower oil, high oleic acid sunflower oil, rapeseed oil, canola oil, hazelnut oil, soybean oil, palm oil, coconut oil, blackcurrant seed oil, oil borage, lecithins, milk fats, or combinations thereof.

In one embodiment, the food product contains a source of fiber (fiber). The fiber may be selected from the group consisting of galactooligosaccharides, fructooligosaccharides, fucoooligosaccharides, xylooligosaccharides, palatinosooligosaccharide, soybean oligosaccharide, gentioooligosaccharide, helamine, heptahydroanogan, heptanoic acid, heptanoic anhydrochloride, heptanoic acid cellulose, polydextrose, partially hydrolyzed guar gum, guar gum, or combinations thereof.

In some embodiment, the food product contains an amino acid selected from the group consisting of alanine, arginine, asparagine, aspartate, cysteine, glutamate, glutamine, glycine, histidine, hydroxyproline, hydroxyserin, hydroxytyrosine, hydroxylisine, isoleucine, leucine, lysine, methionine, phenyl proline, series, taurine, threonine, tryptophan, tyrosine, valine, or combinations thereof.

In one embodiment, the food product contains an antioxidant selected from the group consisting of astaxanthin, carotenoids, coenzyme Q10, flavonoids, glutathione, goji berries, hesperidin, goji berry milk composition, lignan, lutein, lycopene, polyphenols, selenium, vitamin A, vitamin C, vitamin E, zeaxanthin, or a combination thereof.

In some embodiment, the food product includes a source of ω-3 fatty acids, wherein the source of ω-3 fatty acids is selected from the group consisting of fish oil, krill containing ω-3 fatty acids of a vegetable source, flaxseed, walnuts, algae or their combinations. In one embodiment, the ω-3 fatty acids are selected from the group consisting of α-linolenic acid ("ALA"), docosahexaenoic acid ("DHA"), eicosapentaenoic acid ("EPA"), or combinations thereof.

In one embodiment, the food product contains at least one nucleotide selected from the group consisting of a deoxyribonucleic acid subunit ("DNA"), ribonucleic acid subunit ("RNA"), polymeric forms of DNA and RNA, yeast RNA, or combinations thereof .

In one embodiment, the food product includes a source of phytonutrients (plant nutrients) selected from the group consisting of flavonoids, related phenolic compounds, polyphenolic compounds, terpenoids, alkaloids, sulfur compounds, or combinations thereof.

In one embodiment, the food product contains at least one prebiotic selected from the group consisting of gum arabic, alfaglucan, arabinogalactans, betaglucan, dextrans, fructo-oligosaccharides, fucosyllactose, galactooligosaccharides, galactomannan gum-oligosaccharides, gentio-oligosaccharides, lactoneotetrosis, lactosaccharose, lactulose, levan, maltodextrins, milk oligosaccharides, partially hydrolyzed guar gum, pectin oligosaccharides, resist tnyh starches retrograde starch sialooligosaharidov, sialyllactose, soybean oligosaccharides, sugar alcohols, xylooligosaccharides, their hydrolysates or their combinations.

In some embodiment, the food product includes a probiotic selected from the group consisting of Aerococcus, Aspergillus, Bacteroides, Bifidobacterium, Candida, Clostridium, Debaromyces, Enterococcus, Fusobacterium, Lactobacillus, Lactococococcus, Pedicocococcus, Micrococococcus, Microcococcus, Microcococcus, Microcococcus, Microcococcus, Microcococcus , Peptostrepococcus, Pichia, Propionibacterium, Pseudocatenulatum, Rhizopus, Saccharomyces, Staphylococcus, Streptococcus, Torulopsis, Weissella, non-replicating (non-reproducible) microorganisms or combinations thereof.

In one embodiment, the food product includes a vitamin selected from the group consisting of vitamin A, vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin or nicotinamide), vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine, pyridoxal or pyridoxamine or pyridoxine hydrochloride), vitamin B7 (biotin), vitamin B9 (folic acid) and vitamin B12 (various cobalamins; usually cyanocobalamin in vitamin supplements), vitamin C, vitamin D, vitamin E, vitamin K, K1 and K2 ( i.e., MK-4, MK-7), folic acid, biotin, or a combination thereof nations.

In one embodiment, the food product includes a mineral selected from the group consisting of boron, calcium, chromium, copper, iodine, iron, magnesium, manganese, molybdenum, nickel, phosphorus, potassium, selenium, silicon, tin, vanadium, zinc, or their combinations.

In one embodiment, the product is in solid or semi-solid form, wherein the form is selected from the group consisting of a bar (briquette), cylinder, sphere, cube, star, prism, disk, or combinations thereof.

In another embodiment, a fruit and vegetable lozenge is provided. The food product includes at least about 15 wt.%, At least one vegetable and at least about 40 wt.%, At least one fruit. The product is in the form of a homogeneous plastic mass and has an aqueous activity ranging from 0.3 to 1.0.

In one embodiment, the fruit and vegetable lozenge includes about 20% of the vegetable by weight, or about 30%, or about 40%, or about 50%, or about 60% of the vegetable by weight of the food product.

In one embodiment, the fruit and vegetable lozenge includes about 50 wt.% Fruit, or about 60%, or about 70%, or about 80%, or about 85% of the fruit by weight of the food product.

In one embodiment, at least one vegetable is selected from the group consisting of amaranth, arugula, Brussels sprouts, cabbage, romaine lettuce, chicory, watercress, spinach, mushrooms, peas, beans, beets, carrots, potatoes, radishes, swede, turnip, large-fruited pumpkin, common pumpkin, sweet potato, zucchini, or combinations thereof.

In one embodiment, at least one fruit is selected from the group consisting of apple, banana, coconut, pear, apricot, peach, nectarine, plum, cherry, blackberry, raspberry, mulberry, strawberry, cranberry, blueberry, grape, grapefruit, kiwi, rhubarb, papaya, melon, watermelon, pomegranate, lemon, mandarin, lime, orange, tangerine, guava, mango, pineapple, tomato, or combinations thereof.

In another embodiment, a method for creating a vegetable lozenge is provided. The method includes providing a composition comprising at least one vegetable, drying the vegetable composition to a predetermined moisture content, adding additional ingredients to the vegetable composition to form a mixture, mixing the mixture, and extruding the mixture to extrude the food product. The vegetable lozenge has at least about 75% by weight of at least one vegetable, and has the form of a homogeneous plastic mass having an aqueous activity ranging from 0.3 to 1.0.

In one embodiment, at least one vegetable is selected from the group consisting of amaranth, arugula, Brussels sprouts, cabbage, romaine lettuce, chicory, watercress, spinach, mushrooms, peas, beans, beets, carrots, potatoes, radishes, swede, turnip, large-fruited pumpkin, common pumpkin, sweet potato, zucchini, or combinations thereof.

In some embodiment, the composition comprises about 2 to 8 different vegetables, or about 3 to 7, or about 4 to 6, or about 5 different vegetables.

In an embodiment, the composition comprises vegetables in a form selected from a solid form, puree, juice, powder, or combinations thereof.

In an embodiment, the food product contains at least about 80% by weight of the vegetable composition, or at least about 85%, or at least about 90%, or at least about 95% of the vegetable composition .

In an embodiment, the predetermined moisture content is in the range of about 5 to 20%, or about 10 to 15%, or may be about 13%.

In an embodiment, the additional ingredients are selected from the group consisting of flavoring, coloring matter, vitamins, minerals, fruit juice, fruit pulp, fruit juice concentrate, fruit solids, organic acid, vegetable juice, vegetable solids, or combinations thereof.

In an embodiment, the mixture is stirred for a period of time ranging from 1 minute to 10 minutes, or for about 5 minutes.

In an embodiment, the extruder is an extruder for cold extrusion.

In another embodiment, the method further includes rolling the extruded mixture to a first predetermined thickness. The first pre-set thickness may vary from 2 mm to 7 mm, or from 3 mm to 6 mm, or may be about 4.5 mm.

In an embodiment, the method further includes rolling the extruded mixture to a second pre-set thickness. The second pre-set thickness varies from 1 mm to 6 mm, or from 2 mm to 5 mm, or may be about 3.7 mm.

In an embodiment, the method further comprises cooling the food product. The food product is cooled to a temperature below 18 ° C or below 16 ° C.

In an embodiment, the method further includes cutting the food product and / or wrapping the food product and / or packaging the food product.

In yet another embodiment, a method of manufacturing fruit and vegetable lozenges is provided. The method includes providing a composition comprising at least one vegetable and at least one fruit, drying the vegetable and fruit composition to a final moisture content of 10 to 20%, adding additional ingredients to the vegetable and fruit composition to form a mixture, mixing and extruding the mixture to form a food product. The food product has at least about 15 wt.%, At least one vegetable and at least about 40 wt.%, At least one fruit. The food product has the form of a homogeneous plastic mass having an aqueous activity ranging from about 0.3 to 1.0.

In some embodiment, at least one vegetable is selected from the group consisting of amaranth, arugula, Brussels sprouts, cabbage, romaine lettuce, chicory, watercress, spinach, mushrooms, peas, beans, beets, carrots, potatoes, radishes, swede, turnip, large-fruited pumpkin, common pumpkin, sweet potato, zucchini, or combinations thereof.

In one embodiment, at least one fruit is selected from the group consisting of apple, banana, coconut, pear, apricot, peach, nectarine, plum, cherry, blackberry, raspberry, mulberry, strawberry, cranberry, blueberry, grape, grapefruit, kiwi, rhubarb, papaya, melon, watermelon, pomegranate, lemon, mandarin, lime, orange, tangerine, guava, mango, pineapple, tomato, or combinations thereof.

In one embodiment, the food product contains at least about 20% of the vegetable by weight of the food product, or at least about 30%, or at least about 40%, or at least about 50% , or at least about 60% of the vegetable by weight of the food product.

In one embodiment, the food product contains at least about 50%, or at least about 60%, or at least about 70%, or at least about 80%, or at least at least about 85% of the fruit by weight of the food product.

In one embodiment, the composition comprises from 2 to 8 different vegetables, or from 3 to 7, or from 4 to 6, or 5 different vegetables.

In one embodiment, the composition comprises from 2 to 8 different fruits, or from 3 to 7, or from 4 to 6, or 5 different fruits.

In some embodiment, the composition includes vegetables and fruits in a form selected from a solid form, puree, juice, powder, or combinations thereof.

One of the advantages of the invention is the provision of improved nutritious snack foods, including vegetables.

Another advantage of the invention is the provision of nutritious snack foods suitable for long-term storage, including vegetables.

A further advantage of the invention is the provision of ready-to-eat nutritious snack foods, including vegetables.

Another advantage of the invention is the provision of nutritional supplements to dishes, including vegetables.

Another advantage of the invention is the provision of a snack product that provides an increased amount of vegetables, but is nevertheless very tasty.

A further advantage of the invention is the provision of improved nutritious snack foods, including vegetables and fruits.

Additional features and advantages are described in this document and will become apparent from the following detailed description.

Disclosure of invention

When used in the present description and the attached claims, the singular forms of the word include the defined objects in the plural, unless the context clearly indicates otherwise. Thus, for example, reference to a "polypeptide" includes a mixture of two or more polypeptides and the like.

All quantitative ranges contained in this application are intended to include all numbers, integer or fractional, enclosed in the specified range.

It is understood that when used in the description, “about (approximately)” refers to quantities within numbers. In addition, it should be understood that all areas of numerical values in the description include all numbers, integer or fractional, within the limit.

As used herein, the term “amino acid” is intended to include one or more amino acids. Amino acid, for example, may be alanine, arginine, asparagine, aspartate, citrulline, cysteine, glutamate, glutamine, glycine, histidine, hydroxyproline, hydroxyserin, hydroxytyrosine, hydroxylisine, isoleucine, leucine, lysine, methionine, phenylalanine, prolyl alanine, prolyl tarin, proline serine, proline , threonine, tryptophan, tyrosine, valine, or combinations thereof.

When used in the description, "animal" includes, but is not limited to, mammals, which include, but are not limited to, rodents, aquatic mammals, domestic animals such as dogs and cats, farm animals such as sheep, pigs, cows and horses , and people. It is intended that the use of the terms “animal” or “mammal” or their plurals in the context of a paragraph also applies to any animals that are capable of demonstrating an effect or are intended to demonstrate an effect.

As used herein, the term “antioxidant” includes any one or more of various substances, such as beta-carotene (a precursor of vitamin A), vitamin C, vitamin E and selenium, which inhibits oxidation or reactions accelerated by reactive oxygen species (“ROS” ) and other radicals and non-radical particles. Additionally, antioxidants are molecules capable of reducing or preventing the oxidation of other molecules. Non-limiting examples of antioxidants include astaxanthin, carotenoids, coenzyme Q10, flavonoids, glutathione, goji berries (dereza), hesperidin, milk composition with goji berries, lignan, lutein, lycopene, polyphenols, selenium, vitamin A, vitamin C, vitamin E, Zeax or combinations thereof.

Used in the description, the term "balanced diet" includes food products and compositions that contain types and amounts of macronutrients (proteins, fats and carbohydrates) and micronutrients sufficient to be the only source of nutrition for the animal that receives it. Patients can receive 100% of their nutritional needs from such balanced nutritional compositions.

While the terms "individual" and "patient" are often used here in relation to a person, the invention is not limited to this. Accordingly, the terms “individual” and “patient” refer to any animal, mammal, or human having a medical condition or a risk of developing a medical condition that may benefit from treatment.

Sources of ω-3 fatty acids used herein include, for example, fish oil, krill containing ω-3 fatty acids, a plant source, flaxseed, walnuts, and algae. Examples of ω-3 fatty acids include, for example, α-linolenic acid (ALA), docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), or combinations thereof.

Used in the description, the term "foodborne microorganisms" refers to microorganisms that are used and are usually considered safe for use in food.

As used herein, “unbalanced nutrition” includes foods or compositions that do not contain levels of macronutrients (proteins, fats, carbohydrates) or micronutrients sufficient to be the only source of nutrition for the animal that receives them. Partially balanced or unbalanced nutritional compositions may be used as nutritional supplements.

As used herein, the term “mammal” includes, but is not limited to, rodents, aquatic mammals, domestic animals such as dogs and cats, farm animals such as sheep, pigs, cows and horses, and humans. The use of the term "mammal" is also intended to refer to other animals that are capable of demonstrating an effect intended to be demonstrated by a mammal.

The term "microorganism" includes bacteria, yeast and / or fungi, a medium for cell growth with a microorganism, or a medium for cell growth in which the microorganism is cultured.

It should be understood that the term “minerals” as used herein includes boron, calcium, chromium, copper, iodine, iron, magnesium, manganese, molybdenum, nickel, phosphorus, potassium, selenium, silicon, tin, vanadium, zinc, or a combination thereof.

When used in the description, the term “non-replicating” microorganism means that viable cells and / or colony forming units are not detected by classical plating methods. Such classic methods of sowing are summarized in the publication on microbiology: James Monroe Jay, et al., Modern food microbiology, 7th edition, Springer Science, New York, N.Y. p. 790 (2005). As a rule, the absence of viable cells can be shown as follows: there are no visible colonies on agar plates or there is no increase in turbidity of the liquid nutrient medium after inoculation of various concentrations of bacterial preparations (“non-replicating” samples) and incubation under suitable conditions (aerobic and / or anaerobic atmosphere for at least 24 hours). For example, bifidobacteria, such as Bifidobacterium longum, Bifidobacterium lactis and Bifidobacterium breve, or lactobacilli, such as Lactobacillus paracasei or Lactobacillus rhamnosus, can be converted to a non-replicating state by heat treatment, in particular low temperature.

As used herein, “nucleotide” refers to a subunit of deoxyribonucleic acid (“DNA”), ribonucleic acid (“RNA”), polymer RNA, polymer DNA, or a combination thereof. It is an organic compound consisting of a nitrogenous base, a phosphate molecule and a sugar molecule (deoxyribose in DNA and ribose in RNA). Individual nucleotide monomers (individual subunits) combine to form polymers or long chains. Exogenous nucleotides are primarily provided by food intake. The exogenous nucleotide may be in monomeric form, such as, for example, 5′-adenosine monophosphate (“5-AMP”), 5′-guanosine monophosphate (“5′-GMP”), 5′-cytosine monophosphate (“5′-CMP”) , 5′-uracil monophosphate (“5′-MMP”), 5′-inosine monophosphate (“5′-IMP”), 5′-thymine monophosphate (“5-TMF”), or combinations thereof. The exogenous nucleotide may also be in polymer form, such as, for example, intact RNA. There may be several sources of polymer form, such as, for example, yeast RNA.

It should be understood that when used in the description, "food" or "nutritional composition" include any number of optional additional ingredients, including conventional food additives (synthetic or natural), for example one or more acidifying agents, additional thickeners, buffers or pH adjusting agents chelating agents, coloring agents, emulsifiers, excipients, flavoring agents, minerals, osmotic pressure modifying agents, pharmaceutically acceptable carrier, preserving agent guys, stabilizing agents, sugar, sweeteners, builders and / or vitamins. Optional ingredients may be added in any suitable amount. Food or composition may be a source of good nutrition or may be a source of malnutrition.

It should be understood that the term "patient" used in the description includes an animal, in particular a mammal, and, more specifically, a person who receives or intends to receive treatment, as defined in this document.

When used in the description, "phytochemicals" or "phytonutrients" are food-free compounds that are found in many foods. Phytochemicals are functional food products that are beneficial to health, in addition to basic nutrition and are health-promoting compounds derived from plant sources, and they can be natural or purified. The term "phytochemicals" and "phytonutrients" refers to any chemical compound that is produced by a plant and provides one or more health benefits to the consumer. Non-limiting examples of phytochemicals and phytonutrients include the following:

i) phenolic compounds that include monophenols (such as, for example, apiol, carnosol, carvacrol, dillapiol, rosmarinol); flavonoids (polyphenols), including flavonols (such as, for example, quercetin, fingererol, campferol, myricetin, rutin, isoramnetin), flavanones (such as, for example, hesperidin, naringenin, silybin, eriodiktiol), flavones (such as, for example, apigenin , tangeritin, luteolin), flavan-3-ols (such as, for example, catechins, (+) - catechin, (+) - gallocatechin, (-) - epicatechin, (-) - epigallocatechin, (-) - epigallocatechin gallate ( EGCG), (-) - epicatechin 3-gallate, theaflavin, theaflavin-3-gallate, theaflavin-3′-gallate, theaflavin-3,3′-digallate, thearubigins), anthocyanins (flavonals) and anthocyanins dyne (such as, for example, pelargonidine, peonidine, cyanidin, dolphinidin, malvidin, petunidin), isoflavones (phytoestrogens) (such as, for example, daidzein (formononetin), genistein (biochanin A), glycitein), dihydroflavonumole, chalcones, phytoestrogens) and coumestrol; phenolic acids (such as ellagic acid, gallic acid, digallic acid, vanillin, curcumin); hydroxycinnamic acids (such as, for example, caffeic acid, chlorogenic acid, cinnamic acid, ferulic acid, coumarin); lignans (phytoestrogens), silymarin, secoisolaricresinol, pinoresinol and lariciresinol); tyrosol esters (such as, for example, tyrosol, hydroxytyrosol, oleocantal, oleuropein); stilbenoids (such as, for example, resveratrol, pterostilbene, pisatannol) and punicalagins;

ii) terpenes (isoprenoids), which include carotenoids (tetraterpenoids) including carotenes (such as, for example, α-carotene, β-carotene, γ-carotene, δ-carotene, lycopene, neurosporin, phytofluene, phytoen), and xanthophylls (such such as canthaxanthin, cryptoxanthin, axanthin, astaxanthin, lutein, rubixanthin); monoterpenes (such as, for example, limonene, perilyl alcohol); saponins; lipids, including phytosterols (such as, for example, campesterol, betasitosterol, gammasitosterol, stigmasterol), tocopherols (vitamin E), and omega-3, 6, and 9 fatty acids (such as, for example, gamma-linolenic acid); triterpenoids (such as, for example, oleanolic acid, ursolic acid, betulinic acid, moronic acid);

iii) betalaines, including betacyanins (such as betanin, isobetanin, probetanin, neobetanin); and betaxanthines (non-glycosidic variants) (such as, for example, indicaxanthin and vulgaxanthin);

iv) organosulfides, which include, for example, dithiolthions (isothiocyanates) (such as, for example, sulforaphane); and thiosulfonates (compounds from onions) (such as, for example, allyl methyl trisulfide and diallyl sulfide), indoles, glucosinolates, which include, for example, indole-3-carbinol; sulforaphane; 3,3′-diindolylmethane; sinigrin; allicin; alliin; allyl isothiocyanate; piperine; syn-propanethiol-S-oxide;

v) protein inhibitors, which include, for example, protease inhibitors;

vi) other organic acids, which include oxalic acid, phytic acid (inositolhexaphosphate); tartaric acid; and cashew acid; or

vii) combinations thereof.

When used in the description, “plastic mass” is a food composition that contains at least one vegetable, and which is fluid (flowing) upon application of force, but restores its original consistency (not necessarily its shape) when the force (effect) is removed .

As used herein, a “prebiotic” is a food product that selectively promotes the growth of beneficial bacteria or inhibits the growth of pathogenic bacteria or their adhesion to the intestinal mucosa. They are not inactivated in the stomach and / or upper intestine or are not absorbed in the gastrointestinal tract of the receiving host, but are fermented by the gastrointestinal microflora and / or probiotics. For the definition of prebiotics, see, for example, Glenn R. Gibson and Marcel B. Roberfroid, "Dietary Modulation of the Human Colonic Microbiota: Introducing the Concept of Prebiotics," J. Nutr., 125: 1401-1412 (1995). Non-limiting examples of prebiotics include acacia, alfaglyukan, arabinogalactan, betaglucan, dextrans, fructo fukozillaktozu, galactooligosaccharides, galactomannans, gentiooligosaharidy, glucooligosaccharides, guar gum, inulin, isomaltooligosaccharides, laktoneotetrozu, lactosucrose, lactulose, levan, maltodextrins, milk oligosaccharides, partially hydrolysed guar gum , pectin oligosaccharides, resistant starches, retrograde starch, sialooligosaccharides, sialyllactose, soy oligosaccharides, sugar alcohols, xylo-oligosaccharides, their hydrolysates, or combinations thereof.

When used in the description, probiotic microorganisms (hereinafter “probiotics") are edible microorganisms (living, including semi-viable or attenuated and / or non-replicating), metabolites, microbial cell preparations or components of microbial cells that, when administered in adequate amounts, can to benefit the host’s health, more specifically, that beneficially affect the host, improving the microbial balance in the intestine, which leads to effects on health or well-being yaina. See Salminen S, Ouwehand A. Benno Y. et al., “Probiotics: how should they be defined?”, Trends Food Sci. Technol., 10, 107-10 (1999). As a rule, it is believed that these microorganisms inhibit growth or affect the growth and / or metabolism of pathogenic bacteria in the intestinal tract. Probiotics can also activate the host's immune system. In this regard, there are many different approaches for incorporating probiotics into foods. Non-limiting examples of probiotics include Aerococcus, Aspergillus, Bacteroides, Bifidobacterium, Candida, Clostridium, Debaromyces, Enterococcus, Fusobacterium, Lactobacillus, Lactocococcus, Leuconostoc, Melissocococcus, Micrococcus Pecococcus, Micrococcus, Peocococcus, Micrococcus, Mucor, Penococcus, Peocococcus, Micrococcus, Mucor, Penococcus Saccharomyces, Staphylococcus, Streptococcus, Torulopsis, Weissella, or combinations thereof.

It should be understood that when used in this description, the terms "protein", "peptide", "oligopeptides" or "polypeptide" refer to any composition that includes individual amino acids (monomers), two or more amino acids joined together by a peptide bond ( dipeptide, tripeptide or polypeptide), collagen, precursor, homolog, analog, mimetic, salt, prodrug, metabolite or fragment thereof, or combinations thereof. For the avoidance of doubt, any of the above terms are used interchangeably unless otherwise indicated. It should be borne in mind that polypeptides (or peptides or proteins or oligopeptides) often contain amino acids other than 20 amino acids, commonly referred to as 20 natural amino acids, and that many amino acids, including terminal amino acids, can be modified in this polypeptide, as a result natural processes, such as glycosylation and other post-translational modifications, and using chemical modification methods that are well known in the art. Known modifications that may be present in the polypeptides of the invention include, but are not limited to, acetylation, acylation, ADP-ribosylation, amidation, covalent attachment of a flavanoid or heme fragment, covalent attachment of a polynucleotide or polynucleotide derivative, covalent attachment of a lipid or lipid derivative, covalent phosphatidylinositol, crosslinking, cyclization, disulfide bond formation, demethylation, covalent crosslinking crosslinking, cystine formation, pyroglutamate formation, formylation, gamma carboxylation, glycation, glycosylation, glycosylphosphatidylinositol (GPI) membrane anchor formation, hydroxylation, iodination, methylation, myristoylation, oxidation, proteolytic processing, phosphonylation, phosphonylation, phosphonylation, phosphorylation sulfation, transport RNA mediated addition of an amino acid to a polypeptide, such as arginylation and ubiquitinylation. The term "protein" also includes "artificial proteins", which refers to linear or non-linear polypeptides consisting of alternating repeats of the peptide.

Non-limiting examples of proteins include milk proteins, vegetable proteins, animal proteins, and artificial proteins. Milk proteins may be selected from the group consisting of casein, caseinates, casein hydrolyzate, whey, whey hydrolysates, whey concentrates, whey isolates, milk protein concentrate, milk protein isolate, or a combination thereof. Plant proteins include, for example, soy protein (e.g., all forms, including concentrate and isolate), pea protein (e.g., all forms, including concentrate and isolate), canola protein (e.g., all forms, including concentrate and isolate), and other vegetable proteins that are commercially available are wheat and fractionated wheat proteins, corn proteins and fractions thereof, including zein, rice, oat, potato, peanut and any protein derived from beans, buckwheat, lentils, legumes, unicellular or their combinations. Animal proteins can be selected from the group consisting of beef, poultry, fish, lamb, seafood, or combinations thereof.

As used herein, “synbiotic” is an additive that contains both a prebiotic and a probiotic that work together to improve intestinal microflora.

It should be understood that the term “vitamin” as used in the description includes any of various fat-soluble or water-soluble organic substances (non-limiting examples include vitamin A, vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin or nicotinamide), vitamin B5 ( pantothenic acid), vitamin B6 (pyridoxine, pyridoxal or pyridoxamine or pyridoxine hydrochloride), vitamin B7 (biotin), vitamin B9 (folic acid) and vitamin B12 (various cobalamins; usually cyanobalamin in vitamin supplements), vitamin C, vitamin D, amine E, vitamin K, K1 and K2 (i.e. MK-4, MK-7), folic acid, biotin), which are required in small quantities for normal growth and activity of the body and obtained naturally from plant and animal foods or created artificially, provitamins, derivatives, analogues.

In General, the invention relates to homogeneous compositions in the form of a plastic mass. In particular, the invention relates to compositions in the form of a vegetable or fruit and vegetable pastilles, which may be a bar, or cylinder, or slices of such compositions of a similar shape. As described above, a fruit lozenge is an edible product that is largely made from fruit mass. Typically, a fruit lozenge is prepared by known methods, which include pouring the fruit mass onto a base and reducing the water content in the fruit mass to obtain a state of the lozenge, which is then cut into individual pieces. Fruit lozenges are beneficial for consumers as these products provide the beneficial nutrients found in fruits in an easy-to-eat and tasty way.

The applicant has developed a vegetable lozenge that provides consumers with useful nutrients contained in vegetables, and at the same time is in a dry, suitable for long-term storage, ready-to-eat form, attractive to consumers. In addition, the applicant found that when combined with a certain amount of fruit, the taste of vegetables weakens, while the product is still able to provide the consumer with useful nutrients from the fruits and vegetables included in its composition. One skilled in the art will understand that the “product (s)” of the invention refers to either (i) a vegetable lozenge or (ii) a fruit and vegetable lozenge in accordance with the invention.

The products of the invention can be sold, for example, as a light snack or food supplement, thus acting as a source of malnutrition. However, it is clear to a person skilled in the art that the products currently disclosed are not limited to these forms of use and can be created, for example, as a source of good nutrition or as food (for example, a breakfast bar in the form of a bar).

For the manufacture of currently disclosed products, the vegetable mass and / or the fruit and vegetable mass are usually dried and cut into a predetermined size. Such masses may contain other ingredients added to them during cooking. The vegetable mass used to produce the vegetable lozenges can be, for example, vegetable puree, natural vegetable juices, concentrated or condensed juices, vegetable concentrate, mashed vegetables, vegetable pulp, dried vegetables, vegetable powder, or combinations thereof. Similarly, the fruit mass used to make the fruit and vegetable lozenges may be, for example, fruit puree, natural fruit juices, concentrated or condensed juices, fruit concentrate, pureed fruits, fruit pulp, fruit dry matter, fruit powder, or combinations thereof.

The products of the invention may have water activity ("A _w ", ie the degree to which water binds in the product) in the range of 0.3 to 1.0, or from 0.5 to 0.8, or about 0, 7. As is known in the art, a product with too low water activity may be too harsh for the consumer in terms of good chewing, while a product with too high water activity may be unstable to microorganisms.

Any currently known vegetable may be used in the products disclosed, including, but not limited to, amaranth, arugula, Brussels sprouts, cabbage, romaine lettuce, chicory, watercress, spinach, mushrooms, peas, beans, beets, carrots, potatoes, radishes, swede, turnips, large-fruited pumpkin, ordinary pumpkin, sweet potato, zucchini, or combinations thereof. Similarly, any known fruit can be used in the currently disclosed products, including, but not limited to apples, bananas, coconut, pear, apricot, peach, nectarines, plums, cherries, blackberries, raspberries, mulberries, strawberries, cranberries, blueberries grapes, grapefruit, kiwi, rhubarb, papaya, melon, watermelon, pomegranate, lemon, mandarin, lime, orange, tangerine, guava, mango, pineapple, tomato, or combinations thereof. It will be apparent to those skilled in the art that the fruits and vegetables of the currently disclosed products are not limited to these examples above.

Each product of the invention may include a large number of vegetables or vegetables and fruits. For example, a vegetable lozenge may include from 50% to 100% vegetables, or from 75% to 98% vegetables, or from 85% to 95% vegetables. A vegetable lozenge may include, for example, at least about 80% vegetables by weight of the food product, or at least about 85%, or at least about 90%, or at least about 95%, or about 100%. A vegetable lozenge may include any number of different vegetables, including, for example, 1, 2, 3, 4, 5, 6, 7, 8 or more different types of vegetables.

In another embodiment, where the product is a fruit and vegetable lozenge, the product may include from 20% vegetables and 80% fruits to 50% vegetables and 50% fruits. In one embodiment, each product provides a full serving of fruits and vegetables. Fruit and vegetable lozenges may include about 20%, or about 30%, or about 40%, or about 50%, or about 60% of the vegetables by weight, and about 50%, or about 60%, or about 70%, or about 80%, or about 85% of the fruit by weight. A fruit and vegetable lozenge may include any number of different vegetables, including, for example, 1, 2, 3, 4, 5, 6, 7, 8 or more different kinds of vegetables, and any number of different fruits, including, for example, 1, 2, 3, 4, 5, 6, 7, 8 or more different kinds of fruits.

In a typical composition, a fruit and vegetable lozenge may include about 50% apple and about 50% sweet potato (sweet potato). In another example, a fruit and vegetable lozenge may include about 70% apple and about 30% sweet potato. Other examples include, but are not limited to, about 50% apple and about 50% nutmeg pumpkin, about 70% apple and about 30% "nutmeg pumpkin, and about 80% apple and about 20% carrot powder.

In one embodiment, the vegetable and / or fruit and vegetable pastilles of the invention do not contain any added sugars, fats, starches or other artificial ingredients. In other words, the vegetable and / or fruit and vegetable lozenges of the invention may be completely natural.

Alternatively, the vegetable and / or fruit and vegetable pastilles of the invention may include additional ingredients such as sweeteners, flavors, colorings, glucose, pectin, fructose, etc. Colorants may include known colorants and / or colorants. For example, the dye "Red No. 40" F.D. & C. may give the vegetable and / or fruit and vegetable lozenge of the invention a red color. The coloring matter may be used in any amount known in the art, for example, from 0.01 to 5.0%, or from 0.2 to 2.5%, or from 0.3 to 1%.

Flavoring agents may include a flavoring agent providing an enhanced flavor to the vegetable and / or fruit and vegetable pastilles of the invention. In one embodiment, the flavoring agent may be an acidifying agent and may be an edible organic acid and its water-soluble salts, which may be selected from the group consisting of acetic acid, adipic acid, ascorbic acid, L-ascorbic acid, citric acid, lactic acid, malic acid, tartaric acid. The cations of salts of such edible organic acids may be selected from the group consisting of sodium, potassium, and the like. As a flavoring agent, the lozenge may contain an acidifying agent in an amount of from 0.1 to 5.0%, or from 0.2 to 2.5%, or from 0.4 to 1.0% by weight of the total product. In one embodiment, the acidifying agent is provided in an amount of about 0.4%.

In one embodiment, fruit juice may be added to the flavor of the products from the lozenges. For example, to give an additional pleasant taste to the lozenges, you can add apple juice, orange juice, strawberry juice, lemon juice, tomato juice, blueberry juice, etc. Products may contain additional fruit juices in any quantity that provides the desired taste, but does not violate the physical properties of the products from the lozenges. Fruit juice may be present in products in an amount of from 0.1 to 5.0 wt.%, Or from 0.5 to 4.0%, or from 1.0 to 3.0%, or about 2.0%.

Such products may also include fiber (fiber) or a mixture of fibers of various types. The mixture of fibers may contain a mixture of soluble and insoluble fibers. Soluble fibers may include, for example, fructooligosaccharides, gum arabic, inulin, etc. Insoluble fibers may include, for example, pea outer fiber.

In one embodiment, the food includes a protein source. The source of protein can be dietary protein, including, but not limited to, animal proteins (such as milk proteins, meat proteins or egg white), vegetable proteins (such as soy protein, wheat protein, rice protein and pea protein) or their combinations. In one embodiment, the protein is selected from the group consisting of whey, chicken, corn, caseinate, wheat, flax, soy, carob, pea, or a combination thereof.

The products of the invention may also include a source of carbohydrates. Any suitable carbohydrate may be used in the present products, including but not limited to sucrose, lactose, glucose, fructose, dried corn syrup, maltodextrin, modified starch, amylose starch, tapioca starch, corn starch, or combinations thereof.

A source of fat may also be included in these products. The fat source may include any suitable fat or mixture of fats. For example, a source of fat may include, but is not limited to, vegetable fats (such as olive oil, corn oil, sunflower oil, high oleic acid sunflower oil, canola oil, canola oil, hazelnut oil, soybean oil, palm oil coconut oil, blackcurrant seed oil, borage oil, lecithins and the like), animal fats (such as milk fats), or combinations thereof. The fat source may also be less refined versions of the above fats (for example, olive oil in case of polyphenol content).

In one embodiment, the products further include one or more prebiotics. Non-limiting examples of prebiotics include acacia, alfaglyukan, arabinogalactan, betaglucan, dextrans, fructo fukozillaktozu, galactooligosaccharides, galactomannans, gentiooligosaharidy, glucooligosaccharides, guar gum, inulin, isomaltooligosaccharides, laktoneotetrozu, lactosucrose, lactulose, levan, maltodextrins, milk oligosaccharides, partially hydrolysed guar gum , pectin oligosaccharides, resistant starches, retrograde starch, sialooligosaccharides, sialyllactose, soy oligosaccharides, sugar alcohols, xylo-oligosaccharides, their hydrolysates, or combinations thereof.

Products may further include one or more probiotics. Non-limiting examples of probiotics include Aerococcus, Aspergillus, Bacteroides, Bifidobacterium, Candida, Clostridium, Debaromyces, Enterococcus, Fusobacterium, Lactobacillus, Lactocococcus, Leuconostoc, Melissocococcus, Micrococcus Pecococcus, Micrococcus, Peocococcus, Micrococcus, Mucor, Penococcus, Peocococcus, Micrococcus, Mucor, Penococcus Saccharomyces, Staphylococcus, Streptococcus, Torulopsis, Weissella, non-replicating microorganisms, or combinations thereof.

One or more amino acids may be present in the products of the invention. Non-limiting examples of amino acids include alanine, arginine, asparagine, aspartate, citrulline, cysteine, glutamate, glutamine, glycine, histidine, hydroxyproline, hydroxyserin, hydroxytyrosine, hydroxylisine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, series, threin, series, tryptophan, tyrosine, valine, or combinations thereof.

One or more antioxidants may also be present in the products of the invention. Non-limiting examples of antioxidants include astaxanthin, carotenoids, coenzyme Q10, flavonoids, glutathione, goji berries, hesperidin, goji berry milk composition, lignan, lutein, lycopene, polyphenols, selenium, vitamin A, vitamin C, vitamin E or Zeax their combinations.

Nutrient compositions may include a source of ω-3 and / or ω-6 fatty acids. Examples of sources of ω-3 fatty acids include, for example, fish oil, krill, vegetable sources of ω-3, flaxseed, walnuts and algae. Non-limiting examples of ω-3 fatty acids include α-linolenic acid (ALA), docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA). Non-limiting examples of ω-6 fatty acids include linolenic acid (LA) and arachidonic acid (ARA).

At least one nucleotide may also be included in the products of the invention. At least one nucleotide may be selected from the group consisting of a subunit of deoxyribonucleic acid (DNA), a subunit of ribonucleic acid (RNA), polymeric forms of DNA and RNA, yeast RNA, or combinations thereof. At least one nucleotide is an exogenous nucleotide.

In one embodiment, the food includes a source of phytochemicals. Phytochemicals are non-nutrient compounds, which, among many foods, are found only in fruits and vegetables. There are thousands of phytochemicals that can be divided into three main groups. The first group is flavanoids and related phenolic and polyphenolic compounds. The second group is terpenoids, for example carotenoids and plant sterols. The third group is alkaloids and sulfur compounds. Phytochemicals are active in the body and, as a rule, act similarly to antioxidants. They also seem to have beneficial effects in inflammatory processes, blood clots, asthma and diabetes. Researchers have suggested that in order to get the most benefit from consuming phytochemicals, they should be consumed as part of raw foods due to a complex natural combination and possible synergistic effects. This may partly explain the health benefits associated with the consumption of raw fruits and vegetables. Increased consumption of fruits and vegetables is associated with a reduced risk of many chronic diseases. In order to improve the phytochemical profile of the presented food products, in one embodiment, the products include various fruits and vegetables containing these compounds.

The products of the invention may also include a source of vitamins and / or a source of minerals. Non-limiting examples of vitamins may include, for example, vitamin A, vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin or nicotinamide), vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine, pyridoxal or pyridoxamine or pyridoxine hydrochloride) , vitamin B7 (biotin), vitamin B9 (folic acid) and vitamin B12 (various cobalamins; usually cyancobalamin in vitamin supplements), vitamin C, vitamin D, vitamin E, vitamin K, K1 and K2 (i.e. MK-4 , MK-7), folic acid, biotin, or combinations thereof. Non-limiting examples of minerals may include boron, calcium, chromium, copper, iodine, iron, magnesium, manganese, molybdenum, nickel, phosphorus, potassium, selenium, silicon, tin, vanadium, zinc, or combinations thereof.

The products of the invention may be of any shape and size known in the art. For example, the vegetable and / or fruit and vegetable composition can be extruded as a tourniquet, so that the final product from the lozenges has an almost cylindrical shape (for example, three-dimensional). Alternatively, the vegetable and / or fruit and vegetable composition can be extruded using a smaller diameter head, so that the final product from the lozenges has a shape resembling a cord with a diameter smaller than the lozenges bundle. In another embodiment, the vegetable and / or fruit and vegetable composition can be extruded in the form of a sheet that can be cut into individual products (for example, actually two-dimensional). In this regard, the specialist in the art will understand that the products may have a shape selected from the group consisting of a bar, cylinder, sphere, cube, star, prism, disk, or combinations thereof. In addition, one skilled in the art will recognize that the products of the present invention are not limited to the above forms and may take any form known in the art.

In an embodiment, when pastille products are formed from a dried sheet of a vegetable and / or fruit and vegetable composition, pastille products may have a thickness of 1 mm to 5 mm, or 2 mm to 4 mm, or about 3.7 mm. Pastilles products can also be continuously cut along the entire length into strips having a width of 10 mm to 50 mm, or 20 mm to 40 mm, or about 30 mm. Pastilles products can also be cut across to a length of 55 mm to 95 mm, or 65 mm to 85 mm, or about 75 mm.

The products from the vegetable or fruit and vegetable pastilles of the present invention can be produced using blenders and extruders. For example, a vegetable and / or fruit and vegetable composition may be poured onto trays (in pallets) and loaded onto trolleys or racks. Vegetable and / or fruit and vegetable compositions may take any form, including, for example, the form of mashed potatoes, juice, powder, solids, concentrates, or any combination thereof. Vegetable and / or fruit and vegetable compositions are dried to a final moisture content of 10 to 20%. In one embodiment, the vegetable and / or fruit and vegetable compositions are dried to a lozenge having a final moisture content of about 13%. The dried vegetable and / or fruit and vegetable lozenges are then transferred to a mixer with a screw mixer, to which additional liquid and / or dry ingredients are added, such as, for example, fruit juice concentrate, flavoring, coloring, vitamin C, etc. The resulting mixture can be mixed for 1 minute to 10 minutes, or about 5 minutes.

Then the mixture of pastilles and additional ingredients can be fed into the extruder. One skilled in the art will recognize that the type of extruder used will depend on the desired condition or shape of the product. For example, various extruders or extruder dies will be used to produce a vegetable or fruit and vegetable tow, unlike a vegetable or fruit and vegetable leaf, etc.

The extruded mixture can then be passed through a first roll bed to create a first sheet having a desired pre-set thickness. In one embodiment, the thickness of the first sheet may be from 2 to 7 mm, or from 3 to 6 mm, or about 4.5 mm. The dried vegetable or fruit / vegetable leaf may then be passed through a second roll to create a second leaf having a smaller thickness than the first leaf (for example, a second pre-set thickness). In one embodiment, the thickness of the second sheet may be from 1 to 5 mm, or from 2 to 4 mm, or about 3.7 mm.

Then, the food product exiting their extruder can be cooled in a cooling tunnel to a temperature below 15-20 ° C or below 16-18 ° C. The cooled nutritious product can be continuously cut along its entire length into strips having a width of 10 to 50 mm, or 20 to 40 mm, or about 30 mm. The cooled nutritional product may also be cut across to a length of 55 to 95 mm, or 65 to 85 mm, or about 75 mm. After slicing, the nutritious product can be wrapped and packaged in a retail container. The food product may be packaged in a retail container in any quantity. In one embodiment, 5 nutritional products are packaged in a retail container.

The invention also provides a method of manufacturing food products. For example, in one embodiment, a method of manufacturing a food product is provided, which comprises providing a composition comprising at least one vegetable, drying the vegetable composition to a predetermined moisture content, adding additional ingredients to the vegetable composition to form a mixture, mixing the mixture, and extruding the mixture to molding food product. The food product has at least about 75 wt.%, At least one vegetable and has the form of a homogeneous plastic mass having an aqueous activity in the range from 0.3 to 1.0.

In another embodiment, a method of manufacturing a food product is provided. This method includes providing a composition comprising at least one vegetable and at least one fruit, drying the vegetable and fruit composition to a predetermined moisture content, adding additional ingredients to the vegetable and fruit composition to form a mixture, mixing the mixture, and extruding the mixture for molding a food product. The food product has at least about 15 wt.%, At least one vegetable and at least about 40 wt.%, At least one fruit. The food product has the form of a homogeneous plastic mass having an aqueous activity ranging from 0.3 to 1.0.

Also provided are methods of administering snack foods of the invention. For example, in one embodiment, the method comprises administering to an individual a food product having at least about 75% by weight of at least one vegetable, the product having the form of a homogeneous plastic mass and having an aqueous activity ranging from 0.3 up to 1.0. Another method involves administering to an individual a snack product having at least about 15% by weight of at least one vegetable and at least about 40% by weight of at least one fruit, the product being homogeneous plastic mass and has a water activity in the range of about 0.3 to 1.0.

It should be understood that various changes and modifications of the preferred embodiments described herein will be apparent to those skilled in the art. Such changes and modifications may be made without departing from the spirit and scope of the subject matter of the invention and without diminishing the intended benefits. Thus, it is understood that such changes and modifications are covered by the attached claims.

Claims (23)

1. Vegetable lozenges containing at least 75 wt.%, At least one vegetable, the product has the form of a homogeneous plastic mass having an aqueous activity in the range from 0.3 to 1.0. 2. Vegetable lozenges according to claim 1, characterized in that at least one vegetable is selected from the group consisting of amaranth, arugula, Brussels sprouts, cabbage, romaine lettuce, chicory, watercress, spinach, mushrooms, peas, beans , beets, carrots, potatoes, radishes, rutabaga, turnips, large-fruited pumpkin, ordinary pumpkin, sweet potato, zucchini and combinations thereof. 3. Vegetable lozenges according to claim 1, additionally containing at least one coloring matter; at least one flavoring substance; at least one protein source; at least one source of carbohydrates; at least one source of fat; at least one amino acid; at least one antioxidant; at least one source of ω-3 fatty acids; at least one nucleotide; at least one phytonutrient source; at least one prebiotic; at least one probiotic; at least one vitamin; at least one mineral; at least one fruit or combinations thereof. 4. Vegetable lozenges according to claim 1, characterized in that it is in a solid or semi-solid state having a shape selected from the group consisting of a bar (briquette), a cylinder, a sphere, a cube, a star, a prism, a disk, and combinations thereof. 5. Fruit and vegetable lozenges containing at least 15 wt.%, At least one vegetable and at least 40 wt.%, At least one fruit, wherein the product is presented in the form of a homogeneous plastic mass having water activity ranging from 0.3 to 1.0. 6. Fruit and vegetable lozenges according to claim 5, characterized in that at least one vegetable is selected from the group consisting of amaranth, arugula, Brussels sprouts, cabbage, romaine lettuce, chicory, watercress, spinach, mushrooms, peas , beans, beets, carrots, potatoes, radishes, swede, turnips, large-fruited pumpkin, ordinary pumpkin, sweet potato, zucchini and combinations thereof. 7. Fruit and vegetable lozenges according to claim 5, characterized in that at least one fruit is selected from the group comprising apple, banana, coconut, pear, apricot, peach, nectarine, plum, cherry, blackberry, raspberry, mulberry , strawberries, cranberries, blueberries, grapes, grapefruit, kiwi, rhubarb, papaya, melon, watermelon, pomegranate, lemon, mandarin, lime, orange, tangerine, guava, mango, pineapple, tomato and combinations thereof. 8. Fruit and vegetable lozenges according to claim 5, additionally containing at least one coloring matter; at least one flavoring substance; at least one protein source; at least one source of carbohydrates; at least one source of fat; at least one amino acid; at least one antioxidant; at least one source of ω-3 fatty acids; at least one nucleotide; at least one phytonutrient source; at least one prebiotic; at least one probiotic; at least one vitamin; at least one mineral; or combinations thereof. 9. Fruit and vegetable lozenges according to claim 5, characterized in that it is in a solid or semi-solid state having a shape selected from the group consisting of a bar, a cylinder, a sphere, a cube, a star, a prism, a disk, and combinations thereof. 10. A method of manufacturing vegetable pastilles, which includes:
providing a composition comprising at least one vegetable;
drying the vegetable composition to a final moisture content of 10 to 20%;
adding additional ingredients to the vegetable composition to form a mixture;
mixing the mixture; and
extruding the mixture to form vegetable lozenges, wherein the finished product contains at least 75 wt.% of at least one vegetable and is presented in the form of a homogeneous plastic mass having an aqueous activity ranging from 0.3 to 1.0. 11. The method according to p. 10, according to which the finished product is a vegetable lozenges according to any one of paragraphs. 1-4. 12. The method according to p. 10, according to which the composition comprises from 2 to 8 different vegetables. 13. The method according to p. 10, according to which at least one vegetable of the composition is in a form selected from a solid form, puree, juice, powder and combinations thereof. 14. The method according to p. 10, according to which additional ingredients are selected from the group consisting of flavoring, coloring matter, vitamins, minerals, fruit juice, fruit pulp, fruit juice concentrate, fruit dry matter, organic acid, vegetable juice, dry matter vegetables, protein, carbohydrates, fats, amino acids, antioxidant, ω-3 fatty acids, nucleotides, phytonutrients, prebiotics, probiotics, and combinations thereof. 15. The method of claim 10, further comprising at least one of the following:
rolling the extruded mixture to a first predetermined thickness of 2 mm to 7 mm;
rolling the extruded mixture to a second pre-set thickness of 1 mm to 6 mm;
cooling the product to a temperature below 18 ° C;
product slicing;
product wrapping;
product packaging;
and their combinations. 16. A method of manufacturing fruit and vegetable lozenges, which includes:
providing a composition comprising at least one vegetable and at least one fruit;
drying the vegetable and fruit composition to a final moisture content of 10 to 20%;
adding additional ingredients to the vegetable and fruit composition to form a mixture;
mixing the mixture; and
extruding the mixture to form fruit and vegetable lozenges, wherein the finished product contains at least 15 wt.%, at least one vegetable and at least 40 wt.%, at least one fruit and is presented in the form of a homogeneous plastic mass having water activity in the range from 0.3 to 1.0. 17. The method according to p. 16, according to which the finished product is a vegetable lozenges according to any one of claims. 5-9. 18. The method according to p. 16, according to which the composition comprises from 2 to 16 different vegetables and fruits. 19. The method according to p. 16, according to which at least one vegetable and at least one fruit of the composition is in a form selected from a solid form, puree, juice, powder, and combinations thereof. 20. The method according to p. 16, according to which additional ingredients are selected from the group consisting of flavoring, coloring matter, vitamins, minerals, fruit juice, fruit pulp, fruit juice concentrate, fruit dry matter, organic acid, vegetable juice, dry matter vegetables, protein, carbohydrates, fats, amino acids, antioxidant, ω-3 fatty acids, nucleotides, phytonutrients, prebiotics, probiotics, and combinations thereof. 21. The method according to p. 16, further comprising at least one of the following:
rolling the extruded mixture to a first predetermined thickness of 2 mm to 7 mm;
rolling the extruded mixture to a second pre-set thickness of about 1 mm to 6 mm;
cooling the product to a temperature below 18 ° C;
product slicing;
product wrapping;
product packaging;
and their combinations. 22. A method of providing a snack product to a person in need thereof, which comprises:
providing a product according to any one of paragraphs. 1-9 and
the introduction of a product in need of this subject. 23. A method of providing a snack product to a person in need thereof, which comprises:
providing a product made by the method according to any one of paragraphs. 10-21, and administering a product to a subject in need thereof.